Malai Seekh (Skewered Creamy Lamb Kebabs)

Ingredients	Quantity
Cashew nuts or pieces	50gms
Egg	1
Minced lamb	450gms
Small onion – roughly chopped	1
Fresh root ginger – peeled and chopped	25gms
Garlic cloves(small) – peeled	2
Fresh green chillies – seeded and chopped	2 to 4
Coriander leaves – including tender  stalks, chopped	15gms
Fresh mint leaves	15 to 20
Or
Mint chutney	1 tsp
Ground cumin	2 tsp
Balti garam masal	1 tsp
Double cream	2 tbsp
Salt	1 tsp
Vegetable or corn oil	2 tbsp
Onion rings, cucumber slices and lemon wedges	to  garnish

Put the cashews in a food processor and blend until coarsely chopped. Add the remaining ingredients, except the garnish, and blend until smooth. Transfer the mixture to a covered container and chill in the fridge for 1-2 hours. You can leave it in the fridge overnight if you wish.

Preheat the grill to high. Remove the grid from the grill pan and line the pan with foil. Divide the lamb mixture in half and make four equal portions from each half. Grease the palms and fingers of your hands and carefully mould each portion on to a skewer, patting and stretching it gently into a 15cm long sausage shape.

Arrange the kebabs in the grill pan and place under the hot grill, about 15cm away from the element. Grill for 5 minutes then carefully turn the kebabs over and grill for a further 5 minutes.

Remove from the heat and carefully slide the meat off the skewers with a knife. Transfer to a serving plate and garnish with onion rings, cucumber slices and lemon wedges.

Malai Korma (East Indian Lamb In Almond Cream)

Ingredients	Quantity
Boneless lamb – diced	2 pounds
Powdered ginger	½ tsp
Turmeric	3 tsp
Chopped onions	2 cups
Plain yoghurt	1 cup
Boiling water	½ cup
Ground blanched almonds	1 cup
Heavy cream	½ cup
Bay leaf	1
Salt	1 ½ tsp
Dried ground chilli peppers	¼ tsp

Trim fat from the lamb. Toss the lamb with ginger, ½ of the onions and ½ of the onions. Add 1/4 cup of yogurt and left stand for 30 minutes.

Melt butter in a heavy skillet. Saute the remaining onions for 10 minutes. Remove the onions with a slotted spoon and reserve. Add the lamb mixture to the skillet and cook over medium heat, stirring frequently, for 5 minutes. Add the remaining yogurt and cook until the liquid is absorbed. Add half the water, cover and cook until the mixture is dry. Add the remaining water, re-cover and cook 15 minutes.

Mix the almonds, cream, bay leaf, salt, ground chili peppers and reserved turmeric and onions. Add to the meat; re-cover and cook very low heat for 15 minutes. Discard bay leaf and add more seasoning if desired.

Lamb with Yogurt Coconut Milk and Almond Masala

Ingredients	Quantity
Saffron thread	1 tsp
Caraway seeds	2 tsp
Ghee or melted butter	½ tsp
Cardamom seeds	½ tsp
Onions – chopped	2 cups
Fresh ginger – chopped	2 tsp
Coconut milk	2 cups
Cold water	½ cup
Unflavored yoghurt	2 cups
Salt	2 tsp
1” cinnamon stick	4 piece
Whole cloves	6
Garlic cloves – chopped	3
Red chilli pepper – powdered	½ tsp
Boiling water	¾ cup
Cubed lamb	2 pounds
Unsalted almonds	½ cup

Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yogurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes.

Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown.

With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.